Grated ginger

Crudo made from sea bass is a refined dish of Italian cuisine that embodies simplicity and elegance. Its roots trace back to Mediterranean gastronomic traditions where the freshness of ingredients plays a key role. Tender slices of sea bass fillet marinated in aromatic olive oil, lemon juice, and subtle notes of wasabi and ginger reveal a richness of flavors, creating a harmonious balance between light acidity and spiciness. This exquisite recipe highlights the natural sweetness of the fish, making it juicy and tender. Crudo is served chilled, enhancing the dish's freshness. It is perfect as an elegant appetizer that complements the taste of white wine or refreshing cocktails. Crudo is a culinary art meant to delight anyone who appreciates the effortless yet impeccable cuisine of Italy.

Recipe taken from the magazine "1000 Tips for Cooking"

The recipe is taken from the book "Holiday salads and appetizers. Very simple.

The recipe is taken from the book "Seafood. Very simple.

Tender halibut in coconut milk is a refined blend of European culinary traditions with exotic Eastern notes. The delicate fish infused with the aromas of ginger, garlic, and spices gains incredible depth of flavor thanks to the coconut milk, which gives it a velvety texture and soft, creamy undertone. This recipe, inspired by gastronomic experiments, is perfect for a light yet exquisite dinner. Coconut milk makes the dish not only tasty but also healthy, adding gentle sweetness and lightness. It is served with a garnish of airy rice that absorbs the aromatic juices, creating a harmonious finish to the dish. Such halibut is an opportunity to touch something special, dive into a world of subtle flavors and enjoy the richness of gastronomic sensations.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Spicy pumpkin soup is an unusual blend of pumpkin sweetness and spicy heat from spices. This dish is inspired by Asian traditions where vibrant flavors come together in harmonious balance. The aroma of lime, lemongrass, and cilantro adds freshness to the soup, while coconut milk provides a creamy texture. Garlic, ginger, and Chinese spices make it rich and warming. Perfect for cool evenings or for those wanting to try something new. This soup is not only nutritious but also a true gastronomic symphony that awakens the senses. It’s best served hot, garnished with fresh cilantro leaves and chili pepper pieces to fully reveal its flavor and aroma.

Fried dumplings (jiaozi) are a vibrant dish of Chinese cuisine, symbolizing comfort and family traditions. Their history traces back to ancient China, where jiaozi were considered signs of wealth and prosperity. The crispy golden crust and juicy meat filling with hints of ginger and fresh cilantro make them unforgettable in taste. Unlike boiled dumplings, fried jiaozi acquire an appetizing texture and rich aroma. They pair perfectly with soy sauce and thin slices of scallion. They can be served as a standalone dish or alongside spicy Chinese sides. Jiaozi is not just food; it's a true gastronomic journey into the heart of Chinese culinary art.

Recipe from Jennifer Carroll's book "Harry Potter: Feasts and Holidays.

Recipe from Dmitry Petrik, chef of the wine bar Piri Piri.

Chicken with rice and eggplants is a fragrant dish of Latvian cuisine that combines the tenderness of chicken meat with the richness of spices and vegetables. The meat is marinated in a spicy sauce, absorbing rich Eastern notes of curry, cumin, and coriander before being fried to a golden crust. Basmati rice cooked with saffron, cardamom, and cinnamon acquires a subtle floral aroma. Eggplants and zucchinis are baked separately to retain their juiciness while carrots are caramelized with lemon juice to create a balance of sweetness and acidity. The dish is garnished with fresh herbs and sun-dried tomatoes for added zest. This dish combines vibrant flavors and textures, making it perfect for both cozy family dinners and festive gatherings.

Chicken strips in aromatic breading are the embodiment of American cuisine, combining a crispy texture with rich spicy flavors. The dish originates from fast food culture, where chicken fillet marinated in a mix of spices and soy sauce gains depth of flavor. The unique breading made from walnuts, potato chips, and hard cheese creates an appetizing crunchy crust. Baked in the oven, these strips retain the juiciness of the meat, offering a healthier alternative to traditional frying. They pair perfectly with spicy sauces, enhancing their richness and heat. Chicken strips make an excellent choice for parties, family dinners, or simply as a tasty treat that delights with the balance of crispy crust and tender meat flavor.

If cabbage kimchi is a food that is prepared mainly in the fall, then green onion kimchi is a traditional fresh spring snack. Onion kimchi is eaten right away, no one stores it for future use. I like it when the whole onion is in kimchi : both green stems and very young white bulbs. In Korea, onion kimchi is an expensive thing, because there, due to the climate, onions quickly go from youth to maturity, and kimchi needs just the intermediate stage, when the onion has acquired character, but has not yet matured.

I tried to buy Chinese cabbage for this kimchi (this is a traditional Korean recipe), but it was all of poor quality. So I made quick kimchi from regular white cabbage. If you start from the fact that kimchi is a type of dish, then it doesn’t matter what kind of cabbage you put in it. I’ve made kimchi from both Brussels sprouts and cauliflower. The special thing about cabbage kimchi is that you need to cook rice flour porridge with it. It won’t affect the taste, but it will allow this aromatic spice mixture to stick to the cabbage properly. Otherwise, everything can drip to the bottom of the dish, and the point is for the mixture to coat the product.